French crêpes with poached cherries and berries

French crêpes with poached cherries and berries

Recipes for a Great Life
Greg Elms

Everyone loves French crêpes, and compared with other popular sweet treats such as most cakes and desserts, they are low in fat and use only a moderate amount of sugar, depending on how you serve them.

One of my favourite ways of serving crêpes is with cherries, poached in a light and tangy honey syrup. This dish makes a great family weekend dessert.


Quantity Ingredient
pinch salt
1/2 cup wholemeal flour
1/2 cup plain flour
1 egg
1 cup milk
2 lemons, juiced
2 tablespoons honey
24 cherries, washed and pitted
8 strawberries, halved
1 teaspoon vegetable oil
1 teaspoon butter or margarine
icing sugar, for dusting


  1. To make the crêpes, place the salt and both types of flour in a mixing bowl. Make a well in the centre and add the egg and half the milk. Using a whisk, mix the egg and milk together, then gradually incorporate the flour, to form a thick paste. Slowly add the rest of the milk, whisking all the time, to form a smooth, thin batter. Strain through a fine sieve and leave to rest in the fridge for at least 15 minutes.
  2. Place lemon juice and honey in a medium-sized saucepan and bring to a simmer. Add the cherries and stir gently over a medium heat for 2 minutes. Add the strawberries and stir gently for 20 seconds without boiling. Tip into a bowl and set aside.
  3. When ready to cook the crêpes, heat the oil and butter in a medium-sized, non-stick frying pan until completely melted. Tip into the crêpe batter and stir, then return the pan to a medium heat. Ladle in some batter and swirl so that it completely covers the base of the pan. After 1 minute, lift the outer edge of the crêpe with a spatula to check that the bottom is lightly browned. Turn the crêpe and cook the other side. Transfer to a plate and put in a low oven to keep warm. Make the rest of the crêpes in the same way until all the batter is used up.
  4. To serve, fold the crêpes into quarters and arrange on serving plates. Top with a generous spoonful of poached fruit and sauce. Dust with a little icing sugar and serve straight away.
Recipes for a Great life
low fat
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